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Rhubarb Pudding Cake

Cooking Light
Rhubarb Pudding Cake
Karry Hosford
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Worthy of a Special Occasion

Tender, lightly spiced vanilla cake covers a layer of juicy rhubarb. The batter may not cover all of the fruit, but it spreads as the pudding cake bakes.

Yield: 9 servings

Ingredients

  • 1  cup  all-purpose flour
  • 1 1/4  teaspoons  baking powder
  • 1/8  teaspoon  salt
  • 5  tablespoons  unsalted butter, softened
  • 1 1/3  cups  granulated sugar, divided
  • 1  teaspoon  vanilla extract
  • 1/4  teaspoon  ground cinnamon
  • 1  large egg
  • 1/2  cup  1% low-fat milk
  • 4  cups  (1-inch-thick) slices rhubarb (about 1 pound)
  • Cooking spray
  • 1  teaspoon  powdered sugar

Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.

Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Sprinkle with powdered sugar.

Nutritional Information

Calories:
249 (26% from fat)
Fat:
7.3g (sat 4.2g,mono 2.1g,poly 0.4g)
Protein:
3.1g
Carbohydrate:
44g
Fiber:
1.4g
Cholesterol:
41mg
Iron:
1mg
Sodium:
118mg
Calcium:
109mg
Jean Kressy, Cooking Light, MAY 2004

Member Ratings and Reviews

5 stars
Lori
My first time baking with rhubarb: easy! I added more cinnamon (I didn't measure but estimated) and almost forgot to add sugar over rhubarb–I did add a few cut up strawberries and grabbed a handful of sugar before continuing with the batter, we're trying to cut out more sugar, and I have to say that I really enjoyed the recipe. (I also added brown sugar + less of it in the cake mixture instead of white because it is healthier.) I think my family will love it, and I will definitely make this again just as I did this time. No need for ice cream, yummy fresh from the oven, or even add a dollup of plain yogurt for the calcium benefit. Might even try a mix of plain/wheat flour as well, just trying to eat healthier.07/08/09

5 stars
LuAnn
Rhubarb is one of my family's favorite spring treats. This cake is so easy to make and it lets the rhubarb flavor take center stage. We enjoy it hot with a small splash of cold cream to offset the acidity of the rhubarb.05/31/09